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Made some sauce last night and the vinegar is a bit much. Main ingredients are ketchup, vinegar, mustard with onion, garlic, Worcestershire, garlic, pepper, etc.. Is there anything I can do to tame the vinegar a bit? Thanks Steve

Have found that most of the family likes burnt ends as much or more than sliced brisket. The only problem is what we like is the "burnt" part. When I chop the point and put it back on the smoker I am trying to get even more bark. Tried using a bit of sauce and some rub but 2 hrs later at 250...

Had some Cedar pickets and 2x4's leftover from a fence we had built so decided to spoil myself with a WSM Cart. Had to buy some weather resistant ply and had a couple white pine 2x4's to go along with the Cedar. Just wanted something for the Weber to sit on while I rolled it into place and...

Have tried ribs 3 times. Each an absolute disaster. First 2 cooks were with enhanced ribs from grocery store. Why do they even sell these? Threw them all out. Last attempt was pork spare ribs. Removed the membrane and rubbed. Smoked for 6hrs at 225 until meat had pulled back about .5"...

Found that when I put my probe on the edge it reads about 20 degrees hotter than closer to the middle. This presents problems when doing brisket on the 18.5 WSM. To close to the meat and I get a low reading but on the edge it registers hot. I use 2 temp probes. One for the Auber temp...

We celebrate Sunday a sister in law and nephew's birthdays. Meat will be a 12lb. brisket and a pork loin around 6lbs. Feed starts at 7:00 pm. Original plan was to stuff the loin but got nixed do to differing taste among guest. I have a rub for the brisket that we like but am unsure on the loin...